Erbazzone: Emilia-Romagna Herb and Cheese Pie

Step 1

Pulse flour, cold butter, and salt in a food processor until mixture resembles coarse sand.

Step 2

Add ice water 1 tbsp at a time, pulsing until dough just comes together.

Step 3

Flatten dough into a disk, wrap in plastic, and chill 20 minutes.

Step 4

Slice greens into 1-inch ribbons, discarding tough stems. Roughly chop any very large pieces.

Step 5

Heat 2 tbsp olive oil in a large skillet over medium-high. Add garlic and cook 30 seconds.

Step 6

Add greens in batches, stirring and pressing down until completely wilted, ~4 minutes total.

Step 7

Transfer to a colander and squeeze out excess liquid. Cool slightly, then stir in Parmigiano.

Step 8

Preheat oven to 400°F. Divide dough in half. Roll one half to fit a 10-inch pie dish.

Step 9

Spread cooled greens filling evenly over dough. Top with second dough round, seal edges.

Step 10

Cut small slits in top crust. Brush with 1 tbsp melted butter.

Step 11

Bake until golden brown on top and edges, ~20 minutes. Cool 5 minutes before slicing.